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Ganja Goddess Dressing (and a Citrus-Beet Salad to Pour It On)

A creamy green herb dressing where canna-oil stands in for some of the olive oil, so every ounce carries a dose you can count. It doubles as a dip.

By the High Society team3 min read

This cannabis salad dressing is our ganja goddess, a modern green goddess made with avocado and buttermilk. Canna-oil replaces some of the olive oil, so the dose sits in a liquid you can measure. Pour it over a citrus, beet and fennel salad, or keep it thick for dipping.

How to dose a cannabis salad dressing

Say your canna-oil works out to about 30 mg of THC per tablespoon (use your own estimate from our canna-oil recipe). Two tablespoons put about 60 mg into roughly 12 ounces of dressing, or about 5 mg per one-ounce serving at most. Avocados vary, so measure your finished batch and divide by its ounces.

Effects may not begin for half an hour or more, sometimes up to 2 hours, and can take up to 4 hours to peak. Try half a serving and wait at least 2 hours before having more; our THC dosage guide explains starting amounts.

The dressing: ingredients and method

Garlic and anchovies (or capers) build the savory base, avocado and Dijon make it creamy, and basil, chives and tarragon turn it green. Blend the oils in last and thoroughly, so the THC reaches every spoonful of this infused olive oil dressing.

Growing at home? Michigan allows adults 21 and older up to 12 plants per residence, locked and out of public view, and a few fresh leaves can go in for color. They carry THCA rather than THC (see THC vs. THCA).

Buying flower for your oil instead? Order ahead from your store's menu for curbside or in-store pickup.

The salad: beets, citrus and fennel

Roast beets in foil until tender, then peel them and cut them into wedges. Segment two oranges, shave a fennel bulb thin, and arrange it all on little gem or romaine leaves with soft herbs. Spoon one measured serving over each plate instead of tossing the bowl.

Storage and labeling

Store the dressing in a sealed jar labeled "infused," with the date and estimated mg per ounce, away from everyday condiments. Use it within four days: the CDC gives homemade oils made with garlic or herbs 4 days in the fridge, and this dressing has both. Keep it out of children's and pets' reach, and after an accidental taste, call poison control at 1-800-222-1222.

Dairy-free and vegan swaps

Swap the buttermilk for unsweetened plant yogurt thinned with water, and the anchovies for capers. A canna-oil made from olive oil is already vegan. For a thicker cannabis dip recipe, halve the buttermilk and serve measured cups beside a plain bowl, as with our canna-hummus.

This dressing is for adults 21 and older who know it's infused. Enjoy it responsibly.

Recipe

Makes
About 1 1/2 cups dressing (12 one-ounce servings); salad for 4
Prep time
25 minutes
Cook time
1 hour

Ingredients

  • 1 small garlic clove
  • 2 anchovy fillets, or 1 tablespoon drained capers
  • 1/2 ripe avocado
  • 1 teaspoon Dijon mustard
  • 1/2 cup packed basil leaves
  • 1/4 cup chopped chives
  • 1 tablespoon fresh tarragon leaves
  • 1/2 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons canna-oil (or the amount your dose math calls for)
  • Salt and black pepper
  • Optional: 2 or 3 fresh cannabis leaves from a legal home grow
  • For the salad: 3 medium beets
  • For the salad: 2 oranges (or 1 orange and 1 grapefruit)
  • For the salad: 1 fennel bulb
  • For the salad: 2 heads little gem lettuce or 1 romaine heart
  • For the salad: a handful of dill, mint or parsley leaves

Steps

  1. Heat the oven to 400°F. Wrap the beets in foil and roast for 45 to 60 minutes, until a knife slides in easily. Cool, rub off the skins and cut into wedges.

  2. Pulse the garlic and anchovies (or capers) in a food processor or blender until finely chopped.

  3. Add the avocado, Dijon, basil, chives, tarragon and any fresh leaves, and pulse to a coarse paste.

  4. With the motor running, pour in the buttermilk and lemon juice, then stream in the olive oil and canna-oil. Blend until smooth and creamy, about 30 seconds.

  5. Season with salt and pepper and thin with a spoonful of water if needed. Measure the yield, then label the jar with the date and estimated mg per ounce.

  6. Cut the peel and pith from the citrus, slice out the segments and shave the fennel thinly.

  7. Arrange the greens, beets, citrus and fennel on four plates, scatter the herbs, and spoon one measured serving of dressing over each plate.

Frequently asked questions

How much canna-oil goes in the dressing?

Two tablespoons here, plus two of olive oil. To fit your own oil, multiply its estimated mg per tablespoon by the tablespoons you add, then divide by the ounces of dressing. If the answer is higher than you'd like, trade some of the canna-oil for plain olive oil.

Do raw cannabis leaves add THC?

Not in a way you'd feel. Fresh leaves carry mostly THCA, the acid form of THC, which doesn't produce a high unless heat converts it. Most cannabinoids are also made in resin glands on the flowers, so leaves start with little. Here they add color; the canna-oil sets the dose.

How long does it keep?

Up to four days in a sealed jar in the fridge, the window the CDC gives homemade oils made with garlic or herbs. Avocado and herbs fade and the surface may darken, so stir before you measure, and keep the date and estimated strength on the label. Throw out what's left after day four, or sooner if it smells sour or looks off.

Sources

  1. Centers for Disease Control and Prevention: Cannabis and Poisoning (February 15, 2024)cdc.gov
  2. Health Canada: What you need to know if you choose to consume cannabiscanada.ca
  3. Moreno-Sanz G., review of tetrahydrocannabinolic acid (THCA-A), Cannabis and Cannabinoid Research (2016)pmc.ncbi.nlm.nih.gov
  4. Tanney C.A.S. et al., Cannabis Glandular Trichomes: A Cellular Metabolite Factory, Frontiers in Plant Science (2021)pmc.ncbi.nlm.nih.gov
  5. Jin D. et al., Secondary metabolites profiled in cannabis inflorescences, leaves, stem barks and roots, Scientific Reports (2020)pmc.ncbi.nlm.nih.gov
  6. Centers for Disease Control and Prevention: Preventing botulism (homemade oils made with garlic or herbs)cdc.gov
  7. Michigan Judicial Institute, Controlled Substances Benchbook, sec. 8.14: Scope of the MRTMA (home cultivation)courts.michigan.gov

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